- Ensure food portions and food presentation meet company standards
- Handle a wide range of raw fish and other ingredients and ensuring final products are fresh
- Bake, grill, steam and deep-fried meats, vegetables, fish, poultry and other food
- Prepare ingredients for menu items and ensure adequate quantity to avoid wastage
- Maintain a clean and safe work area, including handling utensils, equipment and dishes
- Handle and store ingredients and food at the correct temperature in order to avoid spoilage
- Monitoring supplies and ensure subordinate order the correct supplies
- Maintain food safety and sanitation standard
- Prepare & submit duty roster
- Handling customers enquires and complains when required
- Provide guidance, train and monitor subordinate to meet company standards
- Create and propose new menu items to head chef
- Welcome and bids farewell to customers as part of an open concept restaurant environment
- Any duties assigned by Head Chef
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